In a small mug stir the yeast and white sugar into 240 ml of lukewarm water. Keep it aside for 10 minutes.

In a large bowl, combine the plain and bread flour, brown sugar, and salt. Gradually pour the yeast mixture into the flour mixture, and combine everything together.

Add the melted butter, then knead this mixture for 7-8 minutes against the kitchen top counter until you have a soft dough that is smooth and elastic.

Shape the dough into a ball and place into a lightly oiled large bowl, turning once so the top of the dough has a light coating of oil. Cover with plastic wrap or kitchen towel and let rise in a warm place until doubled for approximately 1 hour.

Then gently press the dough to release the air and let rest about five to ten minutes.

Preheat your oven to 230 degrees C. Place a rack in the middle-bottom position.

Line baking sheet with aluminium foil. Thoroughly spray the foil with a vegetable spray or brush with a vegetable oil.

In a large pan, mix 90 grams of baking soda into 8 cups of water. Cover and bring the water to a boil over high heat.

Divide the dough into six equal portions, 105 grams each. Cover them with a clean towel.

Working with one piece of dough a time, roll the dough into a long, skinny rope against the counter using the palms of your hands. Aim for a rope about 20 inches long. Lift the rope occasionally as you roll to make sure it’s not sticking to the counter. Then form the rope into a U shape with the two ends pointing away from you. Take the two ends and cross them, left over right, about 2 – 3 inches from the ends.

Lightly moisten the two ends with water and fold the two ends down and press them into the bottom of the U at the 5 and 7 o’clock positions. This will give you that classic “pretzel” shape. Place the pretzel onto your prepared baking sheet. Cover your baking sheet with a clean towel and continue rolling and forming the other five portions of dough into pretzels.

Next, using a slotted spoon, gently place one pretzel into the boiling water, top of the pretzel facing down. Boil for 30 seconds, then turn the pretzels over and boil for an additional 30 seconds. Remove the pretzels from the water using your slotted spoon, drain, and place the pretzels back onto your prepared baking sheet. Repeat with the remaining pretzels.

In a small bowl whisk the egg yolk, lightly brush the tops of the pretzels with the egg wash. Sprinkle the pretzels with a little seal salt.

Bake the pretzels for about 12 – 15 minutes or until golden brown. Remove from oven and place on a wire rack to cool. Homemade pretzels are at their best the day they’re made. But they can be covered and stored at room temperature for a day or two.